I’ve been doing really good keeping my New Year’s resolution and I’m proud to say I’m now eating mushrooms. Yeah for me!! 🙂 Tomatoes are another story. I’m trying really hard but it’s the texture or something I just can’t eat it without making a face.

Beef Skewers with Cherry Tomatoes and Parsley Sauce
Adapted from (Giada at Home)

3 cups fresh flat-leaf parsley leave
2 garlic cloves
2 tablespoons red wine vinegar
1 teaspoon crushed red pepper flakes
1 teaspoon sugar
salt and freshly ground black pepper
1/2 cup olive oil
1 1/2 pounds beef filet, cut into 3/4 inch cubes
vegetable of canola oil, for the grill
40 cherry tomatoes (about 2 pints)

In the bowl of the food processor, blend together the parsley, garlic, vinegar, red pepper flakes, sugar 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper, until smooth. With the machine running, gradually add the olive oil and process until incorporated.

Spoon half of the sauce into a medium bowl. Spoon the remaining sauce in a small serving bowl; cover with plastic wrap and refrigerate until ready to serve.

Pt the beef in the medium bowl with the parsley sauce. Toss well or coat the beef. Cover and refrigerate for at least 30 minutes and up to 3 hours. Note: Don’t marinate the beef any longer than 3 hours because the vinegar in the marinade will break down the meat and ruin it’s texture.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Lightly oil the grill pan or the grilling rack with vegetable oil. Thread the skewers, starting with a cherry tomato, then a cube of beef. Repeat with another cherry tomato and another cube of beef. Continue with the remaining skewers.

Grill the skewers for 2 to 3 minutes on each side (for medium-rare) or until desired doneness. Season with salt and pepper.

To serve, arrange the beef skewers on a serving platter. Drizzle with the reserved parsley sauce or serve the sauce on the side as a condiment.

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